Best served with mashed or roasted potatoes
Beef Bourguignon
Best served with mashed or roasted potatoes
Equipment
- Crock Pot
Ingredients
- 3 lb Beef Brisket Trimed of all fat (cubed 1-2")
- 8 slices Bacon
- 4 tbsp all-purpose flour
- 3/4 cup butter
- 1 1/2 cups Red Wine Dry
- 20 Oz Peal Onions Less if frozen / pealed
- 2 Carrots thin sliced or chopped
- 16 oz Mushrooms
- 6 cloves garlic Finely diced
- 3 tbsp Tomato Paste
- 32 oz Beef stock
- 1 Bay Leaf
- 1 tsp Salt
- 1/2 tsp ground black pepper
Instructions
- Start crockpot on low.
- Blanch Perl Onions: 30 seconds in boiling water, then straight to ice-water. Cut root ends and squeeze out the centers.
- Reserve 20% of the chopped garlic for the mushrooms.
- Render bacon in a heavy pan, remove to a paper towel and chop into small pieces when cool.
- Brown brisket cubes in small batches. Don't get too many in the pan or they will steam insteand of saute. Drain on paper towels, then move to crock pot.
- Drain off anyt excess grease, then brown onions, carrot and garlic. Move to crock pot.
- Deglaze the pan with 1/2 cup of red wine. Pour the result into the crockpot.
- In two batches so they do not steam: Melt 1 tbsp cup of butter and sautee half of the mushrooms and half of garlic until mushrooms are golden brown. Refrigerate.
- Melt the remaining 1/2 cup of butter in the pan, then slowly add flour to form a light roux. Stir this into the crockpot.
- Total cooking time will be 8 hours, but adjust seasoning and add mushrooms during the last 30 minutes.
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